Difference between revisions of "Cornbread Dressing"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Diabetic-friendly Recipes" to "Category:Diabetic-Friendly Recipes") |
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[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Sage Recipes]] | [[Category:Sage Recipes]] | ||
[[Category:Stuffing Recipes]] | [[Category:Stuffing Recipes]] | ||
Revision as of 12:19, 6 April 2012
Ingredients
- 3 cups crumbled cornbread
- 1 cup bread crumbs
- 2 cup fat-free chicken broth
- 1 cup celery, finely chopped
- ¾ cup onion, finely chopped
- 2 egg whites
- ½ tsp salt
- ½ tsp pepper
- ½ tsp poultry seasoning, (or sage)
Directions
- Combine all ingredients in mixing bowl; mix well.
- Turn into nonstick baking dish.
- Bake at 350°F for 45 minutes.
- Or until light brown and "set".
Nutritional information
¾ cup serving 1 bread exchange, ½ fat
